I am a student at GCE lab school, for this term, I am taking food, which includes that science of cooking, gmos, and much more. We have also gone throughout multiple field experiences, including a meeting with a cooking teacher, Evon Moody. We also have multiple assignments that gives us hands on experiences. What we had to do for an assignment is that we needed to create several types of bread that only had different leavening agents.. I had multiple struggles, mainly with time and instructions, but in the end was able to create a loaf that was at least edible enough. I am proud to make the bread with my classmates, and I hope you all enjoy. My group and I had to make sour bread while there were other groups creating yeast bread and the baking soda bread. There is multiple factors when coming into the significance with bread, especially since each of the ingredients are meant to be as similar as possible. One of these ideas of leavening agents determining whether the bread that was cooked could be considered a experimental group(a group experimented by one factor) and a controlled group(a group that has already been tested and known).If you do not know what a leavening agent is, it is a bacteria or substance that causes the expansion of dough by eating gluten or sugar, and releasing as CO2. They could either be know as biological leavening agents(natural) or chemical leavening agents. In these circumstances, the controlled group would have to be the yeast bread, since most of us already know that yeast is normally put in bread, while the experimental group would have to be baking soda and sourdough, since for the most part, we don’t know how they are going to function, as well as it is unnatural compared to the yeast. Since I already know that yeast is a very high functioning leavening agent, I believe that yeast will most likely be the one to rise the most between the three breads. I also believe this because in order for the baking powder to work, there needs to be several acids in order for it to work, and there isn’t much acidic components in the flour or any of the other ingredients. As well as the sourdough starter being nothing but flour that has been lying out for days, and doesn’t have much of any biological agent in it. Of course, I could be wrong, but we will just have to see. In conclusion, my hypothesis is that if the flour is mixed with yeast, then the yeast bread will rise the most do to the fact that the baking soda doesn’t have acids to support the chemical reaction, and that the sourdough wouldn’t work since it to myself doesn’t have a steady process.
Ingredients
Sourbread: ● 1 cup of water ● 2.5 cups of flour ● .875 teaspoons or ⅞ teaspoons of salt ● .187 cups or 3 tablespoons or 3/16 cups of sourdough starter Yeast Bread: ● ¾ cup of water
● 1.75 or 1 ¾ cups of flour ● ¼ tablespoon of salt ● ⅜ tablespoon of yeast Baking Powder ● 3 ½ cups of flour ● 2 cups of buttermilk ● 1 teaspoon of baking soda ● 1 teaspoon of sugar
Process Sourdough 1. Create the sourdough starter, which is by mixing water with flour, and replacing half the mix each day for a few weeks(2 weeks) 2. Get the ingredients, and mix everything except salt. 3. Let it rest for about 15 minutes. 4. Mix in the salt, and knead the dough 5. Put it in the oven at about 500 degrees fahrenheit for 2 hours 6. Eat your sourdough after letting it rest for 20 min(if you like it) Yeast bread 1. Mix salt and water 2. Mix the rest of the ingredients 3. Let the dough rise for 2 hours 4. Bake for 45 minutes at a degree 450 fahrenheit. 5. Eat after letting it rest for about 1 hour Baking Soda 1. Place all the dry ingredients into a bool and put the buttermilk at the center 2. Mix the dough, but do not knead 3. Form the dough into a ball. 4. Bake the dough for 40 minutes at a degree of 450 fahrenheit 5. Let the bread cool down after being done for 10 minutes
Results Sourdough: This is partially my fault, since it was my responsibility to create the sourdough. The sourdough started at 6 ½ by 4 by 2 inches, and has grown to be about 7 by 4 by 2 inches, so a decent
amount. How the bread looked and taste was a completely different story. After the bread was done, it was doughy/undercooked on the inside, and burnt on the outside. This was because the ingredients weren’t clear, but nonetheless, the damage was done. Yet, to myself, the bread was somewhat edible. It tasted like dough, and had a hint of sour in it, but very unnoticable at times. Still, it wasn’t a complete loss, as the dough is at least cooked enough to eat, and the burnt bread doesn’t affect too much of the crust, and makes it crunchy, while being dense on the inside. I also expected it to not rise much, and I was correct about that. Yeast bread; The yeast bread had risen from 7 by 5 by 2.5 inches to 8 by 4.5 by 3 inches after being baked. It tasted like normal bread, as well as being more fluffy on the inside compared to the other breads, which was good. The texture of the outside was crunchy, as well as had a light brown color on the crust. Overall, I believe this was best do to the fact that it was the recipe that was the easiest to follow.
Baking Soda: As I expected, the baking soda bread had the exact same height as before, but had an enjoyable taste at about 8 by 8 by 2.5 inches. It had a different taste compared to the yeast, and it had a much darker crust on to unlike the yeast. I personally enjoyed the baking soda.
Calculations
Since it was my job to create the sourdough, my group and I also had to try to find the nutrients, and how much of the bread we needed daily. Since I couldn’t to get the other breads, I can only be able to show the calculations of the sourdough. I concluded that the bread had 56% of your daily calories, 74% of your daily carbohydrates(in grams), 1.7% of your daily fat, and 53% of your daily protein.
● Calories Sourdough =Flour(0.25/2.5 X 100/x= 250/.25)=1000 calories + Salt=0 Water=0 Sourdough Starter=((1.5 ounce X 82 calories=) 123 calories= 1123 calories ● Carbohydrates Sourdough= (2.5 cups 22g/ ¼ cup)Flour=220 grams +(0)Water=0 + (0)Salt= 0 + (16 g = 1 oz)=24 sourdough starter= ● Fat sourdough= Flour=0 fat + Salt=0 fat + Water= 0 fat 0.75 grams or total fat = 0.75 grams total fat ● Protein (¼ x 3g) protein Flour= 30 grams of protein
After looking at the conclusions, I believe my hypothesis was correct with the yeast growing the most. But I was surprised with the sour bread growing, and was even more surprised that the baking soda didn’t grow at all. I did believe that the growth of baking soda would be little, but there no growth at all, do to the fact that there was little to no acids in the dough. I was also surprised with sourdough, and how it went out. It was my fault, as well as my group to create the sourdough, and it didn’t turn out how we wanted it to plan. It was after we cooked it that we needed to allow it to grow for at least four hour, or two hours in a warm spot. The temperature however was very hard to understand, and it wasn’t until I read the instructions 4 times that I learned that we needed to put the bread in four a very small time, and even then we didn’t really get a exact number. But still, my hypothesis was correct, but only because of several missing factors that were needed in both the sourdough and the baking bread.
https://www.britannica.com/topic/leavening-agent